Peanut Butter Cup Brownie Cheesecake

This cheesecake is for serious peanut butter lovers. We are talking about peanut butter cheesecake, peanut butter frosting and REESE”S peanut butter cups. Need I say more? Well, I suppose I should mention the delicious brownie bottom, too! Be sure your springform pan has 3 inch sides before making this. Then, it is a perfect fit! Enjoy!

You’ll Need:

9 inch springform

Peanut Butter Cup Brownie Cheesecake

Print Recipe Pin Recipe

Ingredients

  

• Brownie Crust:
• 6 Tablespoons Butter melted plus 1 T. butter to grease pan
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla
• 2 Eggs
• 1 cup plus 2 Tablespoons Flour
• ⅓ cup Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups Cut Into Quarters
• Cheesecake Batter:
• 2 pounds Cream Cheese Soft
• 5 eggs
• 1 ½ cups Brown Sugar Firmly Packed
• 1 cup creamy Peanut Butter
• ½ cups Heavy Cream
• 1 Tablespoon Vanilla
• Topping:
• ¼ cup Heavy Cream
• 1 cup Semi-Sweet Chocolate Chips
• Peanut Butter Frosting:
• ⅔ cup creamy peanut butter
• 8 tbsp butter softened
• 1 cup confectioners' sugar
• 5 peanut butter cups 4 of them cut in half

Instructions

 

• brownie
• Preheat oven to 350°F.
• Butter a 9-inch spring form pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
• Stir together butter, sugar and vanilla in a bowl.
• Add eggs.
• Stir in flour, cocoa, baking powder and salt.
• Spread in prepared pan. Bake about 25 minutes.
• Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
• cheesecake
• Beat cream cheese in bowl of mixer until smooth.
• Add eggs, one at a time.
• Add sugar, peanut butter and cream. Mix until smooth.
• Add vanilla.
• Pour filling into pan. Make sure you lowered oven to 325 at this point
• Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
• Bake at 325 for 90 minutes.
• Let cool 1 hour.
• Run knife around edge and chill at least 4 hours.
• Topping:
• Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Pour over the top of the cake. Chill.
• Frosting:
• Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.
• Transfer icing to a piping bag and pipe swirls around and one in the center. Top each with 1/2 a peanut butter cup.